Chocolate is actually a sugar food with great nutritional value. Chocolate can provide a considerable amount of nutrients needed by human body every day. Only 1.4 ounces (about 40 grams) of milk chocolate contains 3 grams of protein, which is 15% of vitamin B2, 9% of calcium, 7% of iron, 9% of phosphorus, 6% of magnesium and 8% of copper, and contains more zinc, potassium and anti-furuncle than ordinary milk.

The sugar in chocolate and the process of tasting delicious food can stimulate the brain to secrete endorphins, thus playing a certain role in relieving stress and eliminating depression. But at the same time, the high energy of chocolate is often feared by people. No matter what kind of chocolate, it contains a lot of sugar and fat.

Chocolate should be stored at room temperature (about 18℃), and it can be stored for several months if the packaging is not damaged. Chocolate should be kept away from humidity and high temperature and kept at a relatively constant temperature. Chocolate should be kept away from moisture, otherwise it will cause caking. Chocolate can be stored in the refrigerator or frozen, but this will lead to the formation of a slightly white film on the surface of chocolate, which is cocoa butter, which will not cause chocolate to taste bad, and the film will disappear when it melts.